Plant-based dishes bring sustainability to dining centers for month of April

Thursday, March 28, 2024 Plant-based dishes bring sustainability to dining centers for month of April

Produce sits waiting to be purchased

Earthstock is a month-long celebration of the planet that happens every April at the University of Nebraska-Lincoln. Earthstock works to provide creative and educational programming for University students and Lincoln community members to recognize the urgency and feasibility of economic, social, and environmental sustainability in the face of climate change.

This year Dining Services is participating by featuring plant-based dishes every Thursday in April at the Abel, Cather, East, and Harper Dining Centers. These dishes emphasize cultural influences, local produce (Nebraska. Local.), and interesting protein sources.

To celebrate the feasibility of local foods at the Selleck Food Court, try the made-to-order salads from Moxie’s Gluten-Free Café with greens grown in-house with our Babylon micro-farm.

Abel Dining Center
Thursday, April 4 Breakfast & Dinner: Vegetarian sausage and bacon at Abel Skillet

Lunch & Dinner: plant-based Nebraska buns at Home Cooking; Black bean and garden burgers at American Grill; Plant-based spicy chorizo at Pizza Amore
Thursday, April 11 Lunch & Dinner: Plant-based mushroom meatballs over Basmati rice, smothered with mushroom gravy at Home Cooking; Black bean and garden burgers at American Grill; Plant-based spicy chorizo at Pizza Amore
Thursday, April 18 Breakfast & Dinner: Vegetarian sausage and bacon at Abel Skillet

Lunch & Dinner: plant-based Nebraska buns at Home Cooking; Black bean and garden burgers at American Grill; Plant-based spicy chorizo at Pizza Amore
Thursday, April 25 Breakfast & Dinner: Vegetarian sausage and bacon at Abel Skillet

Lunch & Dinner: Plant-based mushroom meatballs over Basmati rice, smothered with mushroom gravy at Home Cooking; Black bean and garden burgers at American Grill; Plant-based spicy chorizo at Pizza Amore
Cather Dining Center
Thursday, April 4 Lunch & Dinner: Black bean burger on The Grill; Meatless meatballs in the Pizza/Pasta area

Dinner: Green chili enchilada in the Home Cooking area
Thursday, April 11 Lunch: Plant-based wings on The Grill

Lunch & Dinner: Meatless pepperoni pizza in the Pizza/Pasta area

Dinner: Potato onion pierogi on The Grill
Thursday, April 18 Lunch & Dinner: Black bean burger on The Grill; Meatless meatballs in the Pizza/Pasta area
Thursday, April 25 Lunch & Dinner: Black bean burger on The Grill; Meatless pepperoni pizza in the Pizza/Pasta area
East Campus Dining Center
Thursday, April 4 Lunch: Fried sriracha tofu

Dinner: Black bean burgers
Thursday, April 11 Lunch: Plant-based stir-fry with vegetable beef

Dinner: Plant-based chicken nuggets
Thursday, April 18 Lunch: Plant-based buffalo wings; Beefless bánh mì

Dinner: Black bean burgers
Thursday, April 25 Lunch: Plant-based harvest burgers

Dinner: Plant-based chicken nuggets
Harper Dining Center
Thursday, April 4 Lunch: Plant-based buffalo wings at World's Fare

Lunch & Dinner: Black bean burgers at the Harper Smokehouse

Dinner: Fried sriracha tofu at World's Fare
Thursday, April 11 Lunch & Dinner: Black bean burgers at the Harper Smokehouse; Plant-based meatballs in the Pasta area
Thursday, April 18 Lunch: Plant-based BBQ wings at World's Fare

Lunch & Dinner: Black bean burgers at the Harper Smokehouse

Dinner: Tofu Lo Mein at World's Fare
Thursday, April 25 Lunch: Veggie Nebraska buns at World's Fare

Lunch & Dinner: Black bean burgers at the Harper Smokehouse

Dinner: Plant-based chicken nuggets at World's Fare

If you're interested in Dining Services' yearlong sustainability efforts visit dining.unl.edu/sustainability.

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